Spicy Pickled Shrimp Recipe
There’s something irresistible about Spicy Pickled Shrimp: a colorful Southern classic bursting with bold flavors and a touch of heat. Imagine plump, perfectly cooked shrimp mingling in a zesty bath of vinegar, olive oil, lemon, and a symphony of spices. Every bite pops with brightness from red onion, the subtle fire of jalapeño, and the herbal fragrance of fresh dill. This is the dish you’ll bring to gatherings and secretly hope for leftovers (spoiler: there rarely are any). Spicy Pickled Shrimp is a breeze to make ahead, and as it chills, the flavors deepen, making each shrimp more delightful than the last.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Spicy Pickled Shrimp may look impressive, but every element is chosen for how it elevates the overall experience. Each one brings depth, contrast, or a dash of excitement, turning a handful of staples into something truly craveable.
- Shrimp: Large, peeled, and deveined shrimp with tails on look beautiful and lend a juicy, “snap” texture.
- Red Onion: Thinly sliced for vibrant color and a mildly sweet, tangy bite.
- White Vinegar: The star of the pickling liquid, providing sharp acidity and classic brine flavor.
- Olive Oil: Adds silkiness to the marinade and helps mellow the acidity.
- Fresh Lemon Juice: Brings a bright citrus note that makes the shrimp sing.
- Sugar: Just a tablespoon balances tang with the perfect hint of sweetness.
- Kosher Salt: Essential for seasoning—use a generous pinch for the shrimp and brine.
- Black Peppercorns: Whole peppercorns infuse a deep earthiness and mild heat.
- Crushed Red Pepper Flakes: Give the shrimp their signature kick—adjust for your spice comfort!
- Celery Seeds: Classic in Southern pickles, giving a subtle herbal, almost peppery undertone.
- Garlic: Thinly sliced to perfume the marinade and add faint savory warmth.
- Bay Leaves: Lends a gentle, rustic backbone to the brine’s aroma.
- Fresh Dill (or dried): Fresh dill brightens everything with a grassy note; dried works in a pinch.
- Jalapeño Pepper: Thin slices add color and an assertive, friendly heat—feel free to use more or less depending on your crowd.
How to Make Spicy Pickled Shrimp
Step 1: Cook the Shrimp
Start by bringing a large pot of salted water to a boil—seasoning the water first ensures every shrimp is flavorful right from the start. Add your peeled and deveined shrimp, then simmer them just until they turn pink and opaque, about 2 to 3 minutes. Be vigilant: overcooking leads to rubbery shrimp. The moment they’re ready, quickly drain and rinse them under cold water to halt the cooking; this keeps them tender and succulent, key for perfect Spicy Pickled Shrimp.
Step 2: Layer Shrimp and Red Onions
Next, grab a large glass jar or container. Layer the cooled shrimp and thinly sliced red onions in alternate patterns—this isn’t just for looks, but ensures every piece gets marinated evenly. The vibrance of the onions mingling with the shrimp makes the whole dish a feast for the eyes as well as the palate.
Step 3: Build the Pickling Liquid
In a medium saucepan, combine the white vinegar, olive oil, fresh lemon juice, sugar, kosher salt, black peppercorns, crushed red pepper flakes, celery seeds, sliced garlic, bay leaves, dill, and jalapeño slices. Let everything simmer gently over medium heat for just 3 to 5 minutes, enough time to dissolve the sugar, meld the spices, and bloom the herbs. Your kitchen will smell absolutely divine.
Step 4: Pour, Chill, and Marinate
Once the pickling liquid has cooled slightly—but is still warm—pour it right over the shrimp and onion layers, making sure they’re fully submerged. Seal the jar or container and tuck it into the refrigerator. For best results and maximum flavor development, let your Spicy Pickled Shrimp marinate for at least 24 hours before serving. This wait is the hardest part, but the transformation in taste is worth it!
How to Serve Spicy Pickled Shrimp
Garnishes
A sprinkle of fresh dill, a handful of thinly sliced green onions, or a few extra jalapeño rings on top go a long way. These small details make each serving of Spicy Pickled Shrimp look fresh from a fancy seafood bar and add freshness or an extra pop of heat.
Side Dishes
Serve your Spicy Pickled Shrimp with salty crackers, hunks of good crusty bread, or on top of a bed of peppery arugula or mixed greens. They also shine alongside creamy grits, potato salad, or a classic Southern succotash. The acidity and spice pair best with dishes that offer a bit of richness or a cool contrast.
Creative Ways to Present
Pile the shrimp on a vintage platter garnished with lemon wedges and herbs for a retro-chic appetizer. For a playful twist, serve mini mason jars filled with shrimp and brine as individual portions. Or layer the pickled shrimp atop avocado toast for a brunch that’s guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Pickled Shrimp holds up beautifully in the fridge—actually, it gets even tastier! Store it in the pickling liquid in a covered container, and it’ll keep for up to five days. Each day lets the shrimp soak up a little more flavor while staying delightfully firm.
Freezing
While most shrimp recipes freeze well, I don’t recommend freezing Spicy Pickled Shrimp. The texture of the shrimp can turn mushy after thawing, and the pickling liquid may separate. For best results, enjoy this dish fresh from the fridge within the week.
Reheating
There’s no need to reheat—Spicy Pickled Shrimp is always served chilled. Simply give the jar a gentle shake or stir, then scoop out what you want. If the oil solidifies in the fridge, let the jar sit at room temperature for 10 to 15 minutes before serving to return to its perfect texture.
FAQs
Can I use frozen shrimp for Spicy Pickled Shrimp?
Absolutely! Just be sure to thaw the shrimp completely in the refrigerator, then pat dry before cooking. Using frozen shrimp is convenient and gives you fresh-tasting results with this recipe.
Is Spicy Pickled Shrimp very spicy?
It’s got a noticeable kick, but the heat is balanced. Between the jalapeño and red pepper flakes, there’s plenty of zing, but you control the spice level—reduce or omit the peppers if you prefer a milder flavor.
Can I make Spicy Pickled Shrimp ahead of time?
Yes, this recipe is a make-ahead superstar. In fact, the flavors improve the longer the shrimp sits in the pickling liquid—up to five days. Make it a day or two before your party and cross one thing off your to-do list!
What do I do if I don’t have dill?
No fresh dill? No problem. Dried dill works well; just use about a third of the amount. In a pinch, parsley makes a good fresh, mild-tasting alternative.
Can I reuse the pickling liquid?
It’s tempting, but for food safety reasons it’s best not to reuse the pickling brine for another batch of shrimp. You can, however, drizzle leftovers over salads or roasted veggies for a flavorful punch!
Final Thoughts
Bring a jar of Spicy Pickled Shrimp to your next gathering and watch it disappear in record time! Whether you’re a longtime fan or brand new to this tangy, fiery Southern favorite, there’s simply nothing like it. Go ahead, give it a try—your taste buds (and your friends) will thank you.
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Spicy Pickled Shrimp Recipe
- Total Time: 25 minutes (plus 24 hours marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Spicy Pickled Shrimp is a zesty and flavorful dish perfect for seafood lovers. The shrimp are marinated in a tangy and spicy pickling liquid that infuses them with delicious taste. Serve these pickled shrimp as a refreshing appetizer or atop salads for a burst of flavor.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined with tails on
Pickling Liquid:
- 1 cup thinly sliced red onion
- 1 cup white vinegar
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon celery seeds
- 2 cloves garlic, thinly sliced
- 2 bay leaves
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 jalapeño pepper, thinly sliced
Instructions
- Cook the Shrimp: Bring a large pot of salted water to a boil. Cook shrimp for 2-3 minutes until pink and opaque. Drain and rinse under cold water.
- Prepare Pickling Liquid: Layer shrimp and red onions in a jar. In a saucepan, combine vinegar, olive oil, lemon juice, sugar, salt, spices, and jalapeño. Simmer for 3-5 minutes. Pour over shrimp.
- Marinate: Refrigerate for 24 hours before serving.
Notes
- This dish can be made up to 5 days in advance.
- Serve chilled as an appetizer or on salads.
- Adjust spice levels by reducing or omitting jalapeño and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Refrigerated Pickling
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 145mg
